GENERAL MANAGER

• Aug 2013 - Present

Managing and bartending at an intimate, smaller restaurant, specializing in tapas-style dining Coaching servers and establishing long-term repeat guest patterns Designing cocktail/wine lists and developing promotions to attract and re-energize business Trouble-shooting menu problems, and helping to design new menu items Managing and bartending at an intimate, smaller restaurant, specializing in tapas-style dining Coaching servers and establishing long-term repeat guest patterns Designing cocktail/wine lists and developing promotions to attract and re-energize business Trouble-shooting menu problems, and helping to design new menu items

Managing Director

• Oct 2012 - Oct 2013

Managed 4 food and beverage venues within a seasonal luxury resort. Managed 4 food and beverage venues within a seasonal luxury resort.

MANAGING DIRECTOR

• Oct 2012 - Oct 2013

Directed all food and beverage for the restaurant, lobby, market, Lift café and in-room dining Completed weekly payroll, all HR, and scheduling for over 60 employees Led the transition from Cima (fine-dining Latin fusion) into Maya (modern Mexican), and designed training program for re-open Developed all protocol and pricing for private dining and large party menus Wrote all SOP for opening, training, daily practices, and banking Redesigned Aloha programming and integrated restaurant and hotel systems to increase guest convenience during their overall stay Researched and booked all live entertainment for winter season and weekly Friday concerts Increased restaurant visibility by participating in many community outlets Show less

CAPTAIN/FRONTWAITER

• May 2011 - Sep 2012

Led a daily team of three employees and coordinates throughout the evening to maximize efficient and synchronized service for guests Participated in weekly product-knowledge tests and wine tastings Collaborated with private dining coordinator to set up and run weekly private events, from 12 to 100 guests Led a daily team of three employees and coordinates throughout the evening to maximize efficient and synchronized service for guests Participated in weekly product-knowledge tests and wine tastings Collaborated with private dining coordinator to set up and run weekly private events, from 12 to 100 guests

MAITRE’D

• Dec 2010 - Mar 2011

Compile daily guest reports for all BOH and FOH management Update staff daily and throughout the evening with important guest arrivals and requests Create individually specific menus for each guest Make guest reservations and walk them through their upcoming dining experience Compile daily guest reports for all BOH and FOH management Update staff daily and throughout the evening with important guest arrivals and requests Create individually specific menus for each guest Make guest reservations and walk them through their upcoming dining experience

OPENING CONSULTANT/ ACTING GENERAL MANAGER

• Sep 2009 - May 2010

Supervised the opening of a new restaurant accommodating over 480 guests Created, developed, and implemented mission statement, six-part service training manual, webpage, menu and beverage list, and kitchen protocol Interviewed, hired, and trained all service staff, to include service and sales techniques, beverage and menu knowledge, service philosophies, china and glassware handling, and proper wine protocol Mentored, coached, and disciplined all service staff Worked with the architect, owners, and general contractor to design restaurant concept, layout and total design, and was point of contact for all preliminary and final building and health inspections Hired and trained all management, set up and maintained payroll, researched and implemented group health insurance policy Responsible for scheduling all front-of-the-house employees Advised owners of profitable business practices, to include appropriate pricing, improved banking system, transition to computerized and online reservation system, improved security and storage, inventory protocol, cost control, and reconfigured point-of-sale system Show less

restaurant manager

• 2001 - 2009

SERVICE DIRECTOR and OPENING CONSULTANT

• Sep 2007 - Jun 2008

Supervised the opening of a new sustainable, organic, and green restaurant which accommodated over 180 guests, with eventual expansion to outside seating for 50 guests, private dining facilities, and catering operations Created, developed, and implemented mission statement, six-part service training manual, web biographies, advertising materials, and disciplinary guidelines Interviewed, hired, and trained all service staff, to include service and sales techniques, beverage and menu knowledge, service philosophies, china and glassware handling, and proper wine protocol Mentored, coached, and disciplined all service staff Responsible for scheduling all front-of-the-house employees Acted as a guest service liaison and built significant repeat client base Advised owners of profitable business practices, to include appropriate pricing, improved banking system, transition to computerized and online reservation system, improved security and storage, inventory protocol, cost control, and reconfigured point-of-sale system Show less